Vegan Mushroom and Spinach Artichoke Galette

A buttery and flakey pastry wrapped around a hearty filling of mushrooms, spinach, artichokes, and vegan cheese. Above all, it's rustic, flavorful, and might I say, elegant? This vegan mushroom and spinach artichoke galette recipe are sure to become your highly raved dish at your next dinner party.

What is a galette?

So, a Galette or Galet, a term used in French cuisine, to distinguish various types of flat or freeform pastry. It translates to a smooth, flat "pebble". It's very similar to a tart or a pie, that obviously doesn't require a dish to get its shape. They can be both filled with either a savory or sweet filling!

One of the reasons why I love galettes is that there is no pressure on making this dish look "perfect". But what do I mean by that? Since it is a freeform and rustic dish, there's no chance of you messing it up. You don't need a pie dish or a tart pan. All you have to do is simply fold the crust over the filling to hold it all together. Besides, I find that the rustic look to be very beautiful. Don't you agree? This vegan mushroom and spinach artichoke galette is perfect for the holidays because it's easy to make and the flavors go well with everything else.

Tips and tricks to make a vegan mushroom and spinach artichoke galette:

• Let’s talk pie crust. It’s the most important part of this dish. I have provided a vegan pie crust recipe and trust me it is quite easy to make. BUT, if you really don’t want to make one, you can definitely buy a premade pie crust. Always make sure it’s vegan!
• Use any mushrooms you like, I used baby Bella, aka cremini. You can mix any kind of mushrooms you’d like!
• Don’t be pressured to make this dish look “perfect”. It’s supposed to be rustic and easy to make.
• I like using parchment paper to help lift and fold the dough over the filling. It’s easier than trying to handle the dough itself. 
• Make sure that the filling is fully cooled before placing it over the dough. This will ensure that the crust will be flakey underneath. We don’t want any soggy bottoms here!

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy holidays!

If you enjoyed this holiday recipe, check these out:

• Vegan Sausage Stuffing
• Wellington
• Pumpkin Pie
• Roasted Brussel Sprouts with Sesame Aoili

📖 Recipe

Vegan Mushroom Spinach Artichoke Galette

Keisha

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Entree

Cuisine American

Servings 8 servings

Equipment

• ▢
  Large pan
• ▢
  Large mixing bowl
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  2 Rimmed baking sheet
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  Parchment Paper
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  Food processor or pastry blender
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  Rolling Pin
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  Wire cooling rack

Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients

 

MetricUS Customary

 

.5x1x2x

Mushroom Filling

• ▢ 3 tablespoons olive oil
• ▢ 452 grams Baby Bella Mushrooms (cleaned and roughly sliced)
• ▢ 141 grams fresh spinach
• ▢ 396 grams artichoke hearts (canned)
• ▢ 3 garlic cloves (minced)
• ▢ Salt and pepper
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 2 teaspoon dried parsley
• ▢ 1 pack Miyoko’s Mozzarella

Pie Crust

• ▢ 226 grams vegan butter (cold and cubed)
• ▢ 320 grams 320g – all-purpose flour, plus more for dusting
• ▢ 15 grams granulated sugar
• ▢ 1 teaspoon salt
• ▢ 6 tablespoons cold water
• ▢ 1 tablespoon non-dairy milk (to brush on the edges)

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Instructions

 

Make Pie Crust:

• Before starting, cut the butter into cubes and set it in the freezer for 20-30 minutes. Then, in a measuring cup combine some ice and water. You’ll need enough ice water so you can measure out 5-6 tablespoons from it.
• In the bowl of the food processor, combine the flour, sugar, and salt.
• When the butter is frozen, add it to the dry ingredients. Pulse until you get pea size pieces of butter. 
• Next, run the food processor on low, and add the ice water, 1 tablespoon at a time until it starts to clump together. Depending on your flour, you might need more or less. You don’t want the dough to be too wet or too dry. I used 6 tablespoons of water.
• Once the dough starts to clump together, stop there. Don’t pulse any further or you’ll start working the gluten. Transfer the dough to a work surface, and lightly knead with your hands until you get a cohesive dough. 
• Shape the dough into a 1-inch disk and wrap it in saran wrap or place it into a reusable zip bag. Place it in the fridge to chill for 30 minutes to an hour.

Make Filling:

• Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add mushrooms, spreading them evenly across the pan.
• Sauté the mushrooms, stirring occasionally, until they’ve released their moisture, shrink down in size, and have slightly caramelized. Lightly season with salt and pepper. 
• Transfer the mushrooms to a large bowl and allow it to cool.
• Next, reduce the heat to medium, and add another tablespoon of olive oil to the pan. Cook the garlic until fragrant, careful not to burn them.  Add in the spinach, and toss it in with the garlic and cook until just wilted. Remove from the pan and add it to the bowl with the mushrooms.
• Lastly, cook the artichokes for about 2 minutes, season with salt, pepper, and lemon juice. Remove from the pan and add to the bowl.
• To the bowl, crumble in the vegan cheese and mix it together with the vegetables until well combined. Then season it with the dried herbs, oregano, thyme, and parsley. Add more salt and pepper if needed.
• Transfer the vegetables to a large sheet pan to cool quickly. Spreading it across the baking sheet and into an even layer. Allow mixture to come to room temperature before assembly. 
• As the vegetable mixture cools, preheat the oven to 375° degrees. Line a sheet pan with parchment paper and set aside.

Assembly:

• Prep a large baking sheet pan with parchment paper.
• When your dough is cold, transfer the dough onto a floured work surface. Flour the top of the dough and your rolling pin. Roll your dough by starting from the center and working outwards in all directions. Occasionally turn and flour the bottom of the dough so it doesn’t stick to the work surface. 
• Roll the dough into a 14-inch rough circle. Gently lift the pie crust from the work surface by wrapping it onto the rolling pin. Starting from one end to the other end. 
• Transfer the dough to the prepared baking sheet pan. 
• Spoon the cooled vegetable filling to the center of the dough. Spreading it into a thick even layer, leaving a 2-inch border all around. 
• Fold and pleat the edges of the dough over the filling. I like to use parchment paper to help pick up the dough and fold it over.  Leave the center exposed. 
• Brush the edges with non-dairy milk, and bake for 40-55 minutes, or until the crust golden brown in color.
• Allow the galette to cool on the pan for about 10 minutes. Then, using the parchment paper, carefully slide it to a cooling rack to cool for another 10 minutes before serving. Enjoy!

Notes

• Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
• If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
• Adding a couple of tablespoons of water at a time will help you gauge how much water you will need. Sometimes you will need less, sometimes you will need more. This will also depend on the brand of flour you are using. Remember you can only add, and not subtract. So always start with a little at a time. 
• If you try to roll out the dough while very hard, it could cause cracking.
• Turning the dough as you roll, will not only keep your crust from sticking to the working surface but will also help keep the crust in a more uniform circle.
• Whats with the multiple chill time? Chilling the dough in the fridge does a couple of things. It helps relax the gluten, which then helps the crust from shrinking when you bake it. And it also keeps the butter in the dough cold, so when you bake, it melts and created flakey pockets in the crust. Please do not skip these steps! 
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The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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